Mussels With Fines Herbes

• 1 tablespoon butter, divided
• 14 cup shallot, finely chopped
• 1 cup dry white wine
• 1 cup water
• 2 lbs small mussels, scrubbed and debearded
• 1 bay leaf
• 14 cup flat leaf parsley, minced
• 34 teaspoon fresh tarragon, minced

1. Melt 1 1/2 teaspoons butter in a Dutch oven over medium low heat.
2. Add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.
3. Increase heat to medium high and stir in wine, water, bay leaf and mussels.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer 3 min or until the mussel shells open.
7. Remove from heat and discard any unopened shells.
8. Divide mussels evenly among 4 serving bowls leaving the juices in pan.
9. Add remaining 1 1/2 teaspoons butter to the juices and stir until melted.
10. Discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.

butter, shallot, white wine, water, mussels, bay leaf, flat leaf parsley, fresh tarragon

Taken from www.food.com/recipe/mussels-with-fines-herbes-172762 (may not work)